Beat the mixture together until no clumps of butter remain.Ģ. Add the flour, baking powder, salt, sugar, and cubed room temperature butter into a medium sized mixing bowl. Beat the butter into the dry ingredients. Heavy cream: helps thin out the frosting to a pipeable consistency How to make small batch vanilla cupcakesġ. You can also substitute in regular vanilla extract. Vanilla bean paste: gives you those nice little specks of vanilla in the buttercream. If you are looking for more of a melt-in-your-mouth texture, use organic powdered sugar! Powdered sugar: sweetens and thickens up the buttercream. Salt: helps balance and bring out the sweetness of the buttercream Feel free to use salted butter here, just be sure to omit the extra salt if using! Unsalted butter: the base of the buttercream. You can also achieve a similar result from using a mixture of 35g sour cream + 50g whole milk. For this recipe, simply combine 5 mL lemon juice with 80 mL whole milk at the beginning of the recipe. It won’t be completely the same, but you can make a homemade buttermilk substitute. I highly recommend using buttermilk but I know it can be hard or annoying to purchase, especially if you don’t plan on using it for anything else. I recommend using full fat buttermilk for the best texture. I use and love this vanilla extract!īuttermilk: for tenderizing the cupcakes and adding moisture. Granulated sugar: for adding sweetness and for locking in moisture.Įgg: for binding the batter together and adding moisture. If you don’t have vegetable oil on hand, you can use another neutral oil such as canola. Vegetable oil: for tenderizing the cupcakes. You can substitute in salted butter, just be sure to omit the extra salt in the batter. Unsalted butter: for tenderizing the cupcakes and adding that nice buttery flavor to them. Salt: for balancing and bringing out the sweetness of the batter. If the toothpick comes out wet, check them again in 2 minutes and so on until only a few moist crumbs stick to the toothpick.īaking powder: for helping the cupcakes rise. Start checking at 15 minutes with a toothpick. And there you go – fast and easy room temperature buttermilk!Ĭupcakes like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. Microwave the buttermilk in 5 second intervals until it is no longer cold (but not hot!). And there you go – one room temperature egg! Alternatively (and less waste-fully) fill a bowl with warm water and let the egg sit in it for 5 minutes. Place the egg in a bowl in the sink and continuously run hot water over it for one minute. before starting the recipe OR follow these methods for room temperature ingredients FAST: Take out the egg and buttermilk at least 30 minutes and up to 1 hr 30 min. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. It is important for the ingredients to be at room temperature so that they properly incorporate with each other. Doing so has the fat in the butter coat the flour particles, leading to less gluten development, leading to fluffier cupcakes! It’s similar to how you would make scone or pie dough, but you fully beat the butter into the dry ingredients until no clumps remain. The reverse creaming method is super easy so don’t worry about it! It just involves creaming the butter into the dry ingredients (flour, leavening, salt & sugar). If you’re wondering who to thank for the perfect texture, it’s all thanks to the reverse creaming method. They are so delicious with just the vanilla cupcake and vanilla buttercream, but can also be used as a blank canvas for any fun flavors you are looking to have. It’s really the perfect excuse to make chocolate chip cookies AND cupcakes! These vanilla cupcakes are seriously the lightest, fluffiest, most texture-perfect cupcakes I have ever had. Wondering what to do with all the leftover egg whites from making my small batch chocolate chip cookies? My goal for these cupcakes was to make a delicious vanilla cupcake that only required one egg white. Jump to Recipe Print Recipe Small Batch Vanilla Cupcakes
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